deep-fried artichokes and radicchio

carciofi fritti con radicchio

for 6

12 globe artichokes

2 heads round radicchio

lemon juice or parsley stalks

sunflower oil for deep-frying

500 g plain flour

Maldon salt and freshly ground black pepper

3 lemons, cut into wedges

Prepare the artichokes by carefully pulling away the tough outer leaves. Cut off the tips and peel the stalks, removing the outer layer of fibres. Cut each heart into quarters through the stalk. Remove the choke if any, and put the artichoke pieces into water acidulated with lemon juice or parsley stalks.

Pull off the outside leaves of the radicchio. Cut each head in half and then into eighths through the stalk.

Meanwhile, heat the sunflower oil to 180°C/350°F.

Mix together the flour, 2 tablespoons salt and 1 tablespoon pepper. Remove the artichoke pieces from the water in batches, shake dry, and toss in the flour. Add the radicchio pieces. Remove to a sieve, and shake off the excess flour. Carefully place each piece in the preheated oil and fry until cooked, about 4–5 minutes. Remove and drain well on kitchen paper. Sprinkle with salt and serve with lemon.